Persian Pomegranate & Beetroot Pickle (torshi)
  1. Remove the arils from the pomegranate. Fill the jar up with the cooked beetroot, pomegranate arils, garlic and chilli.

  2. Mix together the spices, dried mint salt and one cup of apple cider vinegar.

  3. Pour the mixture into the jar, and top up with the remaining apple cider vinegar or until the contents are completely submerged.

  4. Ensure the jar is air tight. Keep refrigerated and wait for 14 days before consuming. After opening, keep refrigerated. It will keep for several months.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🥒Pickle

CuisinePersian

Occasions📆Everyday🍚Side Dish

Season🔁Year-round

DifficultyEasy ⏰ 15m

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